Step into a time-honored tradition with this Kentucky Cream Pull Candy recipe. Soft, creamy, and made with just a handful of ingredients, this candy is a nostalgic treat perfect for the holidays. The process of pulling the candy adds a hands-on charm, making it as fun to create as it is to eat. Whether you’re gifting it or enjoying it yourself, this recipe is sure to bring a little Southern sweetness to your celebrations.
Why You’ll Love This Recipe
- Timeless Tradition: A cherished recipe passed down through generations in Southern kitchens.
- Perfect for Holidays: Ideal for gifting, festive gatherings, or a touch of homemade nostalgia.
- Simple Ingredients: Uses pantry staples and no fancy equipment.
- Hands-On Fun: The pulling process is a great family activity!
- Melt-in-Your-Mouth Texture: The creamy, light candy is a unique treat that’s hard to resist.
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Butter (for greasing hands and surface)
Kitchen Equipment Needed
- Heavy saucepan
- Candy thermometer
- Marble slab, countertop, or large baking sheet (buttered)
- Buttered scissors or sharp knife
Step-by-Step Directions
Step 1: Prepare Your Workspace
Butter a marble slab, countertop, or large baking sheet generously to prevent the candy from sticking as it cools. Butter your hands well, as they’ll be handling the hot candy. Set out buttered scissors or a sharp knife for cutting.
Step 2: Make the Candy Base
In a heavy saucepan, combine the granulated sugar, heavy cream, corn syrup, and salt. Place the pan over medium heat and stir continuously until the sugar dissolves.
Attach a candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom. Without stirring, cook the mixture until it reaches 260°F (hard ball stage). This takes about 15–20 minutes, so keep a close eye on the temperature.
Step 3: Cool the Mixture
Carefully pour the hot mixture onto the prepared surface, spreading it out slightly if needed. Allow the candy to cool until it’s just warm and pliable enough to handle.
Step 4: Pull the Candy
Using your buttered hands, begin pulling the candy. Stretch it out, fold it over, and repeat. The pulling process incorporates air, turning the candy from translucent to opaque and giving it a creamy, soft texture.
Work quickly but carefully, as the candy will harden as it cools. Continue pulling until the candy is light and creamy.
Step 5: Shape and Set
Shape the pulled candy into long ropes. Use buttered scissors or a sharp knife to cut the ropes into bite-sized pieces.
Let the candies cool completely on the buttered surface. Once set, store them in an airtight container to maintain their soft texture.
Serving and Storage Tips
- Serving: Serve these candies as a standalone treat, or add them to dessert trays for holiday gatherings.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Avoid humidity, as it can soften the candy too much.
- Gifting: Wrap individual pieces in wax paper or decorative cellophane for a thoughtful homemade gift.
Variations
- Flavor Twist: Substitute vanilla extract with almond, peppermint, or bourbon extract for a unique flavor.
- Color Addition: Add a few drops of food coloring to the mixture before pulling for a festive touch.
- Nutty Addition: Roll the ropes in finely chopped pecans before cutting for added texture and flavor.
Helpful Notes
- Be cautious when handling the hot candy mixture—it can burn if touched too soon. Allow it to cool slightly before pulling.
- Work quickly during the pulling process, as the candy sets rapidly.
- A candy thermometer is essential for accuracy; the hard ball stage is crucial for the right texture.
Tips from Well-Known Chefs
- Alton Brown: “Consistency is key. Stir the candy base only until the sugar dissolves—after that, let the thermometer guide you.”
- Ina Garten: “Use good-quality vanilla extract for the best flavor in simple recipes like this.”
- Paula Deen: “Butter everything—your hands, tools, and surfaces. This candy is sticky, and the butter makes it manageable.”
Frequently Asked Questions
1. Can I make this candy without a candy thermometer?
While a thermometer ensures precision, you can test the hard ball stage by dropping a small amount of the hot mixture into cold water. It should form a firm ball that holds its shape but is pliable when pressed.
2. What’s the best way to clean up sticky candy residue?
Soak utensils, pans, and surfaces in hot, soapy water to dissolve the sticky sugar easily.
3. Can I use a different surface if I don’t have a marble slab?
Yes, a large buttered baking sheet or a granite countertop works well. Avoid wooden or plastic surfaces, as they may not handle the heat.
4. Can I double the recipe?
It’s best to make this candy in smaller batches, as the pulling process becomes more challenging with larger quantities.
5. What if the candy hardens too quickly while pulling?
Warm it gently in the oven on a low setting (200°F) until it becomes pliable again.
This Kentucky Cream Pull Candy is more than just a treat—it’s a tradition. Perfect for holidays or special occasions, it’s a wonderful way to connect with Southern heritage while creating sweet memories in your kitchen.
